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This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Chicken breast stuffed with a sausage-based dressing. Very Good!
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Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
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Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil blend together beautifully to give a unique Asian slant to a potato salad.
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.